Season bird inside and out with sea salt and pepper and stuff body cavity with thyme.

With your hand, carefully loosen the skin on the breast of the chicken and push the mushrooms under the skin on both sides of the breast. Cut a ½" slit in the flap of skin below each of the legs then cross the legs, tucking the end of each drumstick into the opposite slit. This "self trusses" the bird, allowing it to cook nice and evenly.

Place in a 10 inch skillet, sprinkle with a little more sea salt and pop the pan into the very back of the oven and roast for 35 minutes.

While the chicken cooks, prepare the corn purée. Sweat garlic, shallots or onion, herbes de Provence, and curry powder in the butter until soft. Add the wine and reduce. Add the corn kernels and cream and cook for 5 minutes. Blend thoroughly at high speed 3 minutes, then strain through a fine mesh sieve and season with sea salt and honey.

Take the chicken out of the oven, and let it rest for 10 minutes. Put the pan over moderate heat on top of the stove. Add one ounce butter to the skillet. Once the butter starts to foam use a spoon to baste the happy little chicken. Carve the chicken. Serve on the corn puree, garnishing with cracked black pepper.